Description
Potato leek soup is a comforting classic that warms the soul with every spoonful. This creamy, velvety dish blends the subtle sweetness of leeks with the richness of Yukon Gold potatoes, creating a delightful contrast perfect for chilly evenings. Easy to prepare and packed with flavor, this soup is ideal for weeknight dinners or impressing guests at brunch. Enjoy it as a starter or a satisfying main course—either way, it’s a hug in a bowl everyone will love.
Ingredients
Scale
- 4 medium leeks, cleaned and sliced
- 3 medium Yukon Gold potatoes (about 1 lb), peeled and diced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly and slice them into thin rounds.
- In a large pot over medium heat, melt the butter. Add leeks and sauté until soft, about 5 minutes.
- Add diced potatoes and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Using an immersion blender, puree the soup until smooth (or blend in batches). For texture, blend less.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with chopped chives or crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg